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PC 6.09 Recap and Glossary

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  • Good-quality coffee can be produced from drying patios, raised beds, or machine dryers.
  • When drying coffee on the ground, the layer of beans should be no deeper than 5 centimetres (2 inches) for fresh cherries and 2.5 centimetres (1 inch) for wet parchment. 
  • 1 tonne (1.12 US tons) of fresh cherries being put through the natural process require 20 square metres (215 square feet) of drying area. 
  • One tonne of pulped coffee needs far more room to dry: 80 square meters (861 square feet) of drying area are needed for coffee at a depth of 3–4 centimetres (10–12 kg wet parchment/m²). 
  • Optimum drying time for wet parchment is approximately 14 days though best practice is open to debate and depends on local conditions. 
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